Middle class cookery book

Put the sugar into a saucepan ; add the water ; let it boil; squeeze out, and strain the juice of the lemon. Add it to the syrup after the pan is taken from the fire. Serve with canary pudding. Sherry Sauce Prepare as above, leaving out the lemon, and using two tablespoonfuls of sherry. llather less sugar is required. 3 oz. Loaf Sugar 130 MIDDLE CLASS COOKERY BOOK PART 11 Corn Flour Sauce 1 Dessertspoonful Corn Flour 14 Gill Water 1 Lemon 3 Teaspoonfuls Castor Sugar Mix the corn flour smoothly with a little cold water ; put it into a saucepan with the water, sugar, and a small piece of the rind of the lemon ; let it boil for three minutes ; squeeze out, and strain the juice of the lemon ; strain the sauce ; add the lemon juice. Sherry, almond essence, or any other flavouring can be used instead of lemon. Serve with canary or other sponge puddings. Oyster Sauce 2 Dozen Oysters | 4 Pint Melted Butter Pincli of Cayenne Put the oysters with their own liquor into a sauce- pan ; let them just come to the boil ; take them from the fire ; strain the liquor ; mix it with sufficient milk to make half a pint ; prepare the melted butter with this (see “ Melted Butter,” p. 1 24). When the sauce is ready, add the oysters, and cayenne, if liked ; let them get hot, but not boil ; boiling makes them tough. Serve with boiled cod and boiled turkey. This sauce is much better, but less economical, if the oysters are bearded — that is, if the thin part is cut off ; but as this makes the oysters much smaller, more are required for the sauce. Cockle or Mussel 1 Sauce 1 Quart Cockles | 4 Pint Melted Butter Wash the cockles well in several waters ; let them remain in a bowl of perfectly clean water for an hour, or longer. Take them from the water, taking care not to disturb the sand that may have sunk to the bottom of the bowl ; put them into a saucepan ; let them get hot, shaking the pan well occasionally; when the 1 Seo p. 68, “To Boil Mussels.” CHAP. IX HA UCE3 131 shells open, take the pan from the fire; pick the cockles from the shells. Have ready the melted butter, made with milk; put in the cockles; let them get hot, but not boil. The cockles should be carefully watched while cooking, and taken from the fire as soon as they open ; boiling renders them tough. This sauce is a cheap substitute for oyster sauce, when oysters cannot be obtained. The liquor must be strained through muslin, if it is used for mixing the sauce, ff mace is liked, boil a small blade in the melted butter; take it out before putting in the cockles. Celery Sauce for Boiled Turkey or Fowl 1 Head of Celery 4 Pint Melted Butter 1 Blade Mace i Teaspoonful White Pepper Wash the celery ; cut it into lengths of about one inch ; put it into a pan with half a pint of stock, or if no stock is at hand, water; boil for five-and-twenty minutes till quite tender ; beat the celery to a pulp, or rub it through a colander1 into the melted butter; add the pepper, and a little salt, if needed. Milk must be used for the sauce ; the mace is boiled with the melted butter. Custard Sauce 4 Pint Milk Few Drops Essence of Almonds 1 Egg 1 Tablcspoonful Hugar